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Recipes

RcpCardLasagne Rollups
RcpCardLinguini with Crab
RcpCardLombatine di Maiale
RcpCardManicotti Florentine
RcpCardManicotti Parma
RcpCardManicotti Vercelli
RcpCardMarinara Sauce
RcpCardMarinated Pasta Salad
RcpCardMediterranean Salad
RcpCardMilanese Beef Soup
RcpCardMozzarella Carozza
RcpCardMushrooms in Garlic Oil
RcpCardOnion-Panchetta Focaccia
RcpCardOregano Grilled Squash
RcpCardOsso Buco alla Milanese
RcpCardOysters Florentine
RcpCardParmesan Beet Salad
RcpCardPasta Salad Primavera
RcpCardPasta with Meat Sauce
RcpCardPesce con Salsa Verde
RcpCardPesto alla Genovese
RcpCardPesto alla Lucca
RcpCardPesto alla Romana
RcpCardPesto Stuffed Olives
RcpCardPesto-Cheese Pastries
RcpCardPesto-Chevre Pizza
RcpCardPistachio Zucchini
RcpCardPitzales
RcpCardPolenta con Salsicce
RcpCardPolenta Frita
RcpCardPolenta Grassa
RcpCardPolenta Pomodoro
RcpCardPolenta Tarts
RcpCardPollo alla Abruzzese
RcpCardPotato-Scallion Ravioli
RcpCardPresto Pesto
RcpCardProsciutto and Fruit
RcpCardProsciutto and Melon
RcpCardProsciutto and Pineapple
RcpCardQuick Fettuccine Alfredo
RcpCardQuick Ratatouille
RcpCardRatatouille
RcpCardRed Chile Pasta
RcpCardRed Clam Marinara Sauce
RcpCardRiviera Pound Cake
RcpCardRomaine Salad
RcpCardRoman Stuffed Veal
RcpCardSaltimbocca alla Romana
RcpCardSauteed Broccoli
RcpCardScalloped Potatoes Parma
RcpCardScallopine Piccata
RcpCardScampi
RcpCardSeafood Lasagne
RcpCardSicilian Dipping Sauce
RcpCardSicilian Hot Sausage

Any Comments?  E-mail me.

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Lasagne Rollups

8 servings

12 lasagne noodles, cooked and drained
1 pound ground round
1 cup minced onion
16 ounces marinara sauce
8 ounces undrained canned mushrooms
2 cups small curd cottage cheese
10 ounces frozen spinach, thawed
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced garlic

BROWN BEEF AND ONIONS TOGETHER, DRAIN WELL
STIR IN SPAGHETTI SAUCE AND MUSHROOMS
HEAT TO A BOIL AND REMOVE FROM HEAT
POUR INTO A 9x13x2-INCH PAN
COMBINE COTTAGE CHEESE, SPINACH, PARMESAN, SALT, PEPPER, AND GARLIC-MIX WELL
SPREAD 3 TABLESPOONS COTTAGE CHEESE MIXTURE ONTO EACH LASAGNE NOODLE
ROLLUP TIGHTLY AND SLICE IN HALF LENGTHWISE
PLACE, CUT SIDE DOWN, INTO BAKING PAN
REPEAT WITH REMAINING FILLING AND NOODLES
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 25 MINUTES, REMOVE FOIL
BAKE @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM OVEN
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 327 - Calories from Fat 186
Percent Total Calories From: Fat 57%, Protein 26%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 59mg, Sodium 995mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 3410 units, Vitamin C 20 units, Calcium 0 units, Iron 3 units


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Linguini with Crab

4 servings

8 ounces bottled clam juice
1/4 teaspoon powdered saffron
3 tablespoons unsalted butter
1/2 pound sliced fresh shiitake mushroom
1 cup minced scallions
1 tablespoon tomato paste
1/2 pound picked, medium chunk crabmeat
2 teaspoons minced fresh tarragon
1/2 pound linguini

COMBINE CLAM JUICE AND SAFFRON IN A SMALL BOWL-MIX WELL
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS, HEAT AND STIR FOR 3 MINUTES
ADD TOMATO PASTE AND HALF OF THE SCALLIONS-MIX WELL
ADD THE SAFFRON MIXTURE
BRING JUST TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES ADD CRAB AND TARRAGON
SIMMER UNTIL HEATED THROUGH
MEANWHILE, COOK LINGUINI IN BOILING SALTED WATER
DRAIN, RINSE IN HOT WATER, AND DRAIN WELL
RETURN TO POT
ADD CRAB MIXTURE-TOSS GENTLY TO MIX WELL
TRANSFER TO A SERVING PLATTER
GARNISH WITH THE REMAINING SCALLIONS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 534 - Calories from Fat 134
Percent Total Calories From: Fat 25%, Protein 16%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 146mg, Sodium 565mg, Total Carbohydrate 79g, Dietary Fiber 7g, Sugars 0g, Protein 21g, Vitamin A 738 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units


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Lombatine di Maiale

16 servings

8 cups small dice, peeled and seeded green bell peppers
1 pound sliced mushrooms
3 pounds tomato concasse
3/4 cup olive oil
2 tablespoons minced garlic
16 each 1" thick pork chops
salt
pepper

HEAT THE OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR UNTIL LIGHTLY BROWNED
REMOVE AND DISCARD GARLIC
SEASON THE CHOPS LIGHTLY WITH SALT AND PEPPER
ADD TO THE SKILLET AND BROWN WELL ON BOTH SIDES
REMOVE FROM THE PAN AND SET ASIDE
ADD THE PEPPERS AND MUSHROOMS
HEAT AND STIR FOR 2 MINUTES
ADD THE TOMATOES-MIX WELL
RETURN THE CHOPS TO THE PAN
COVER AND PLACE INTO THE OVEN
BAKE @ 300 DEGREES FOR 30-45 MINUTES, UNTIL PORK IS JUST DONE IN CENTER
REMOVE CHOPS TO A HEATED PLATTER
REDUCE LIQUID AS NEEDED TO ADJUST CONSISTENCY
POUR OVER CHOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 475 - Calories from Fat 339
Percent Total Calories From: Fat 71%, Protein 21%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 11g, Cholesterol 87mg, Sodium 152mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 857 units, Vitamin C 69 units, Calcium 0 units, Iron 2 units


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Manicotti Florentine

8 servings

16 whole manicotti
1 pound ground round
12 ounces frozen spinach, thawed
2 eggs
1/2 teaspoon nutmeg
2 cups minced onions
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 cups marinara sauce
1 pound mozzarella cheese, thinly sliced

BRING A LARGE POT OF SALTED WATER TO A BOIL
ADD MANICOTTI AND SIMMER FOR 8 MINUTES, DRAIN
COMBINE BEEF AND ONIONS IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR TO BROWN BEEF AND SOFTEN ONIONS
REMOVE FROM HEAT, DRAIN, AND ALLOW TO COOL
ADD REMAINING INGREDIENTS, EXCEPT MARINARA SAUCE AND CHEESE-MIX WELL
STUFF INTO MANICOTTI SHELLS
PLACE INTO 9x13x2 GLASS BAKING PANS
POUR MARINARA SAUCE OVER ALL
TOP WITH SLICED MOZZARELLA
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 30-40 MINUTES
REMOVE FROM OVEN, ALLOW TO STAND FOR 15 MINUTES
REMOVE AND DISCARD FOIL COVER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 437 - Calories from Fat 279
Percent Total Calories From: Fat 64%, Protein 23%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 14g, Cholesterol 146mg, Sodium 763mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 4430 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units


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Manicotti Parma

8 servings

16 whole manicotti
2 pints small curd cottage cheese
1 cup grated parmesan cheese
1/4 cup minced fresh basil leaves
1 beaten egg
12 ounces frozen spinach, thawed
4 cups marinara sauce

BRING A LARGE POT OF SALTED WATER TO A BOIL
ADD MANICOTTI AND SIMMER FOR 8 MINUTES, DRAIN
COMBINE REMAINING INGREDIENTS, EXCEPT MARINARA SAUCE-MIX WELL
GENTLY STUFF INTO MANICOTTI SHELLS
REMOVE TO 9x13x2 GLASS BAKING DISHES
POUR MARINARA SAUCE OVER ALL
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 30-40 MINUTES
REMOVE FROM OVEN, ALLOW TO REST FOR 15 MINUTES
REMOVE AND DISCARD FOIL COVER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 286 - Calories from Fat 118
Percent Total Calories From: Fat 41%, Protein 32%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 51mg, Sodium 1466mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 4809 units, Vitamin C 27 units, Calcium 0 units, Iron 2 units


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Manicotti Vercelli

8 servings

16 whole manicotti
2 pints small curd cottage cheese
3 to 2 tablespoons finely minced garlic
2 cups finely minced fresh basil leaves
1 cup finely shredded parmesan cheese
1/2 cup minced toasted pine nuts
1 beaten egg
1/2 pound minced basil smoked chicken
4 cups marinara sauce, or Sugo alla Bolognese
2 cups grated mozzarella cheese

BRING A LARGE POT OF SALTED WATER TO A BOIL
ADD MANICOTTI AND SIMMER FOR 8 MINUTES, DRAIN
COMBINE COTTAGE CHEESE, GARLIC, BASIL, PARMESAN, AND PINE NUTS-MIX WELL
GENTLY STUFF INTO MANICOTTI SHELLS
SPOON A THIN LAYER OF SAUCE INTO 9x13x2 GLASS BAKING DISHES OR HOTEL PANS
ARRANGE MANICOTTI INTO THE DISHES, PACKING TIGHTLY
POUR SUGO OVER ALL
COVER WITH FOIL
BAKE @ 350 DEGREES FOR 40 MINUTES
REMOVE FOIL
TOP WITH MOZZARELLA CHEESE
RETURN TO THE OVEN FOR 10-15 MINUTES, UNTIL CHEESE MELTS AND IS LIGHTLY TOASTED ON THE TOP
REMOVE FROM OVEN, ALLOW TO REST FOR 15 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 254
Percent Total Calories From: Fat 53%, Protein 28%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 12g, Cholesterol 99mg, Sodium 1566mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 33g, Vitamin A 2072 units, Vitamin C 21 units, Calcium 0 units, Iron 3 units


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Marinara Sauce

6 servings

28 ounces canned tomatoes
16 ounces tomato sauce
5 1/2 ounces tomato paste
1/2 cup small dice, seeded green bell pepper
1/2 cup chopped onion
1/2 cup small dice zucchini
1 cup minced mushroom
1/2 cup minced carrot
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon rosemary
3 tablespoons minced garlic
3 tablespoons olive oil


In a large saucepan, saute bell pepper, onion, zucchini, mushrooms, carrots, garlic and herbs in oil till onion is translucent. Add the tomato products, breaking up the whole tomatoes.Simmer for 30 minutes. Use in any recipe calling for spaghetti sauce

Nutrition Facts
Amount Per Serving: Calories 177 - Calories from Fat 69
Percent Total Calories From: Fat 39%, Protein 10%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 697mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 4874 units, Vitamin C 54 units, Calcium 0 units, Iron 3 units


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Marinated Pasta Salad

12 servings

1/2 pound rotelle noodles
14 ounces cutup, drained artichoke hearts
3/4 cup sliced black olives
4 ounces drained diced pimientoes
1 cup medium dice red onion
1 pound medium dice provolone cheese
1 pound medium dice cheddar cheese
1/3 cup white wine vinegar
1/4 cup olive oil
2 tablespoons honey
3/4 teaspoon basil
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon salt

COOK NOODLES IN BOILING SALTED WATER FOR 8-10 MINUTES, UNTIL TENDER
DRAIN, RINSE WELL, AND DRAIN AGAIN
IN A LARGE BOWL, COMBINE PASTA, ARTICHOKE HEARTS, OLIVES, PIMIENTO, ONION, PROVOLONE, AND CHEDDAR
COMBINE REMAINING INGREDIENTS IN A BLENDER
PROCESS TO MIX WELL
POUR OVER PASTA MIXTURE AND TOSS TO COAT
COVER AND CHILL SEVERAL HOURS OR OVERNIGHT, STIR OCCAISIONALLY
SERVE CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 443 - Calories from Fat 258
Percent Total Calories From: Fat 58%, Protein 21%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 15g, Cholesterol 66mg, Sodium 716mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 1051 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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Mediterranean Salad

8 servings

1 cup extra virgin olive oil
1/2 cup white wine vinegar
1/4 cup strained fresh lemon juice
1/4 cup very finely minced sweet red onion
1/4 teaspoon kosher salt, to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon black pepper, to taste
1 tablespoon minced flat-leaf parsley
1/2 teaspoon sugar
12 ounces light tuna in water, drained
1 cup blanched bias-cut green beans
4 cups thinly sliced, cooked red or white potatoes
16 whole green olives, such as Kalamata or greek
8 Roma tomatoes, quartered
1 pound assorted bitter mixed greens

COMBINE OLIVE OIL, VINEGAR, LEMON JUICE, ONIONS, SALT, WHITE PEPPER, BLACK PEPPER, PARSLEY, AND SUGAR IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED, SET ASIDE
ARRANGE REMAINING INGREDIENTS ONTO A LETTUCE-LINED PLATTER LIGHTLY MOISTEN WITH THE DRESSING MIXTURE
MAY BE GARNISHED WITH QUARTERED HARD-BOILED EGGS, CAPERS, AND PARSLEY AS DESIRED
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 259
Percent Total Calories From: Fat 60%, Protein 16%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 8mg, Sodium 423mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 0g, Protein 17g, Vitamin A 4930 units, Vitamin C 61 units, Calcium 0 units, Iron 4 units


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Milanese Beef Soup

6 servings

4 pounds blade-cut beef chuck roast
2 tablespoons olive oil
2 thinly sliced large red onions
1 cup sliced carrot
1 cup sliced celery
2 tablespoons minced garlic
1/2 cup minced
1 tablespoon kosher salt
1 teaspoon dried basil
10 cups water
16 ounces canned plum tomatoes, with juice
1 cup peeled, thinly sliced red potato
8 ounces frozen Italian green beans, thawed
2 cups sliced zucchini
2 cups minced fresh spinach

HEAT OIL IN A DUTCH OVEN, OVER MODERATE HEAT
ADD BEEF, BROWN BEEF AND BONES ON ALL SIDES
ADD ONIONS AND SAUTE UNTIL SOFTENED
ADD CARROTS, CELERY, GARLIC, PARSLEY, SALT, BASIL, AND WATER REDUCE HEAT TO MEDIUM-LOW, COVER, AND SIMMER FOR 3 HOURS REMOVE MEAT AND BONES
DISCARD BONES AND FAT
ADD BEEF, TOMATOES, AND POTATOES
SIMMER, UNCOVERED, FOR 30 MINUTES
ADD BEANS AND ZUCCHINI, SIMMER FOR 10 MINUTES
ADD SPINACH AND SIMMER FOR 4-5 MINUTES
LADLE INTO A HEATED TUREEN OR INDIVIDUAL SERVING BOWLS
SERVE HOT, WITH SHREDDED PARMESAN CHEESE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 1060 - Calories from Fat 724
Percent Total Calories From: Fat 68%, Protein 21%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 80g, Saturated Fat 32g, Cholesterol 221mg, Sodium 1712mg, Total Carbohydrate 29g, Dietary Fiber 4g, Sugars 0g, Protein 56g, Vitamin A 9992 units, Vitamin C 41 units, Calcium 0 units, Iron 9 units


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Mozzarella Carozza

16 servings

1 pound mozzarella cheese, thinly sliced
32 thin sourdough bread slices
10 beaten eggs
1/4 teaspoon kosher salt, to taste
olive oil, for frying

ARRANGE THE BREAD AND MOZZARELLA INTO SANDWICHES
DIP INTO BEATEN EGGS TO COAT WELL ON BOTH SIDES
HEAT A SMALL AMOUNT OF OIL IN A SKILLET, OVER A MEDIUM FLAME ADD SANDWICHES 1-2 AT A TIME AND PAN-FRY UNTIL GOLDEN ON BOTH SIDES AND CHEESE MELTS
ARRANGE ONTO A HEATED PLATTER
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 271 - Calories from Fat 109
Percent Total Calories From: Fat 40%, Protein 23%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 155mg, Sodium 462mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 423 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Mushrooms in Garlic Oil

50 servings

4 cups olive oil
3 cups dry white wine
2 cups strained fresh lemon juice
1 tablespoon finely grated lemon zest
4 whole bay leaves
1/3 cup finely minced flat-leaf parsley
3/4 cup very finely minced garlic
1 teaspoon crushed red chiles
1 tablespoon whole black peppercorns
1 teaspoon kosher salt
6 pounds button mushrooms, wiped clean with a damp cloth

COMBINE OIL, WINE, LEMON JUICE AND ZEST, BAY LEAVES, PARSLEY, GARLIC, RED PEPPER FLAKES, PEPPERCORNS, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES STRAIN THROUGH A CHEESECLOTH-LINED FINE CHINOIS
RETURN TO A CLEAN SAUCEPOT, OVER A MODERATE FLAME
ADD MUSHROOMS, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL IN THE MIXTURE
COVER AND CHILL
DRAIN WELL
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 158
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 51mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 59 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Onion-Panchetta Focaccia

8 servings

2 pounds active dry yeast
1/2 cup warm (105-110 deg) water
3 cups flour
1 cup warm milk
1/4 cup olive oil
1/2 pound very thinly sliced pancetta
2 thinly sliced red onions
1 tablespoon sugar
1/4 cup parmesan cheese
1/2 teaspoon pepper

DISOLVE YEAST IN WARM WATER
ALLOW TO PROOF FOR 5-10 MINUTES
PLACE 1 CUP FLOUR INTO A LARGE BOWL
SLOWLY STIR IN YEAST MIXTURE
BEAT WELL TO BLEND
COVER WITH PLASTIC WRAP AND ALLOW TO RISE FOR 60 MINUTES STIR IN REMAINING 2 CUPS FLOUR
SLOWLY STIR IN WARM MILK
COVER, PUT IN A WARM PLACE, AND ALLOW TO RISE FOR 45 MINUTES MEANWHILE, HEAT OLIVE OIL IN A HEAVY SKILLET, OVER A MODERATE FLAME
ADD PANCETTA AND FRY, UNTIL BROWNED AND CRISP
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
CRUMBLE COOKED PANCETTA AND SET ASIDE
ADD ONIONS TO SKILLET
SAUTE, OVER MEDIUM HEAT, FOR 30 MINUTES, UNTIL WELL SOFTENED, NOT BROWNED
ADD SUGAR AND CONTINUE TO HEAT AND STIR, UNTIL CARAMELIZED REMOVE FROM HEAT, SET ASIDE
POUR DOUGH ONTO A WELL OILED BAKING SHEET
ARRANGE ONIONS AND CRUMBLED PANCETTA ON TOP OF DOUGH
BAKE @ 400 DEGREES FOR 30-40 MINUTES, UNTIL WELL BROWNED REMOVE FROM HEAT AND LET STAND FOR 20-30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 682 - Calories from Fat 112
Percent Total Calories From: Fat 16%, Protein 32%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 16mg, Sodium 400mg, Total Carbohydrate 89g, Dietary Fiber 1g, Sugars 0g, Protein 54g, Vitamin A 56 units, Vitamin C 8 units, Calcium 0 units, Iron 19 units


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Oregano Grilled Squash

4 servings

1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely minced flat-leaf parsley
1 pound yellow squash, bias-sliced to 1/4-inch
1 teaspoon salt
1/4 cup olive oil
2 teaspoons strained fresh lemon juice
2 tablespoons finely minced fresh oregano

SPRINKLE BOTH SIDES OF THE SQUASH LIGHTLY WITH SALT AND PLACE INTO A COLLANDER TO DRAIN FOR 10-20 MINUTES
PAT DRY WITH PAPER TOWELS
BRUSH LIGHTLY ON BOTH SIDES WITH OLIVE OIL
GRILL OR BROIL TO BROWN LIGHTLY ON BOTH SIDES
ARRANGE ONTO A SERVING PLATTER
COMBINE LEMON JUICE, OREGANO, AND REMAINING OLIVE OIL-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
DRIZZLE OVER THE SQUASH SLICES
GARNISH WITH MINCED PARSLEY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 124
Percent Total Calories From: Fat 83%, Protein 3%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 737mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 497 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units


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Osso Buco alla Milanese

50 servings

50 2-inch slices of veal shank
1 cup flour
2 tablespoons kosher salt
1 teaspoon black pepper
3 cups olive oil
6 cups finely minced onions
3 cups dry white wine
6 cups slightly reduced unsalted beef stock
3 quarts tomato concasse
1/3 cup strained fresh lemon juice
3 whole bay leaves
3 cups finely minced flat-leaf parsley
1/4 cup finely grated lemon zest

COAT VEAL SHANKS SECTIONS WITH FLOUR
SEASON WITH SALT AND PEPPER
HEAT OIL IN A SAUCEPOT OR LARGE BRAIZIER, OVER A MEDIUM FLAME ADD ONIONS AND VEAL
HEAT AND STIR UNTIL VEAL IS GOLDEN AND ONIONS SOFTEN
ADD WINE AND STIR TO DEGLAZE
HEAT AND STIR UNTIL ALMOST EVAPORATED
ADD BEEF STOCK, TOMATO CONCASSE, LEMON JUICE, AND BAY LEAVES BRING TO A VERY LIGHT BOIL, REDUCE HEAT, AND SIMMER UNTIL VEAL IS VERY TENDER, BASTING OFTEN
REMOVE AND DISCARD BAY LEAVES
TRANSFER TO A SERVING PLATTER
LADLE A SMALL AMOUNT OF PAN DRIPPINGS OVER VEAL TO MOISTEN GARNISH WITH PARSLEY AND LEMON ZEST
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 119
Percent Total Calories From: Fat 75%, Protein 4%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 1mg, Sodium 382mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 468 units, Vitamin C 17 units, Calcium 0 units, Iron 1 units


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Oysters Florentine

4 servings

10 ounces frozen spinach, thawed
1/4 teaspoon salt
1 tablespoon unsalted butter
2 tablespoons very finely minced onions
1/2 tablespoon crushed dried basil
1 teaspoon pastry flour
1/4 cup finely ground fresh breadcrumbs
1 pint drained, medium shucked oysters
2 eggs
3/4 cup milk
3/4 cup flour
1/4 cup freshly grated parmesan cheese
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup finely shredded parmesan cheese

HEAT 1/2 CUP WATER TO A BOIL IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SPINACH AND 1/4 TEASPOON SALT
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 6-8 MINUTES
REMOVE FROM HEAT AND DRAIN WELL
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 8-10 MINUTES, UNTIL GOLDEN
ADD SPINACH AND BASIL-MIX WELL
SPRINKLE PASTRY FLOUR OVER SPINACH AND STIR TO MIX WELL REMOVE FROM HEAT
SPOON INTO INDIVIDUAL RAMEKINS OR SCALLOP SHELLS
SPRINKLE BREADCRUMBS OVER SPINACH MIXTURE
TOP EACH WITH AN OYSTER
PLACE RAMEKINS ONTO A BAKING SHEET OR PLACE SCALLOP SHELLS ONTO A BED OF ROCK SALT OR UNCOOKED RICE IN A BAKING PAN COMBINE BEATEN EGGS, MILK, FLOUR, GRATED PARMESAN CHEESE, BAKING POWDER, AND KOSHER SALT IN A MIXER OR FOOD PROCESSOR
PROCESS TO A SMOOTH BATTER
POUR OVER AND AROUND OYSTERS
SPRINKLE WITH SHREDDED PARMESAN CHEESE
ROAST @ 425 DEGREES FOR 18-20 MINUTES, UNTIL PUFFY AND GOLDEN
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 353 - Calories from Fat 124
Percent Total Calories From: Fat 35%, Protein 26%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 197mg, Sodium 816mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 6328 units, Vitamin C 25 units, Calcium 0 units, Iron 11 units


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Parmesan Beet Salad

6 servings

1 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons finely shredded parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon hot mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon parsley flakes
1/8 teaspoon garlic powder
2 pounds sliced beets
3 cups thinly sliced sweet red onions
6 lettuce leaves, as garnish

COMBINE ALL INGREDIENTS, EXCEPT LETTUCE LEAVES-MIX WELL COVER AND CHILL FOR 4-6 HOURS
ARRANGE LETTUCE LEAVES ONTO SERVING DISHES
DRAIN SALAD, ARRANGE ONTO LETTUCE LEAVES
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 451 - Calories from Fat 332
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 5g, Cholesterol 1mg, Sodium 544mg, Total Carbohydrate 23g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 233 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units


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Pasta Salad Primavera

8 servings

3/4 pound herb or spinach fettuccine
2 tablespoons olive oil
2 tablespoons salt
2 cups tomato concasse
1 cup black olive
1 cup trimmed fresh basil leaves
3/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon minced garlic
1/4 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground white pepper

HEAT A LARGE POT OF WATER TO A BOIL
ADD 2 TABLESPOONS OIL AND SALT
ADD FETUCCINI AND SIMMER UNTIL JUST TENDER, 2-3 MINUTES FOR FRESH, 6-9 MINUTES FOR DRIED
DRAIN WELL
COMBINE WITH REMAINING INGREDIENTS-TOSS GENTLY TO MIX WELL SEASON TO TASTE WITH SALT AND PEPPER
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 376 - Calories from Fat 241
Percent Total Calories From: Fat 64%, Protein 6%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 31mg, Sodium 2009mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 446 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units


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Pasta with Meat Sauce

6 servings

2 tablespoons olive oil
1 pound ground round
1 cup minced onion
1/4 cup minced garlic
1/4 cup finely minced flat-leaf parsley
1 teaspoon crumbled dried basil
1 teaspoon crumbled dried oregano
1 teaspoon sweet paprika
28 ounces drained, minced plum tomatoes
1 cup tomato sauce
1/2 cup red wine
1 pound hot cooked pasta
1 cup shredded parmesan cheese

HEAT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD GROUND BEEF, HEAT AND STIR TO BREAK UP CHUNKS, UNTIL BROWNED
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD ONIONS AND GARLIC TO THE SKILLET
HEAT AND STIR FOR 5-6 MINUTES
ADD PARSLEY, BASIL, OREGANO, AND PAPRIKA
HEAT AND STIR FOR 2-3 MINUTES
RETURN BEEF TO THE SKILLET-STIR
ADD TOMATOES, TOMATO SAUCE, AND WINE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
COMBINE PASTA, SAUCE, AND 3/4 CUP GRATED CHEESE-TOSS TO MIX WELL
ARRANGE ONTO A HEATED SERVING PLATTER
SERVE HOT, WITH ADDITIONAL PARMESAN CHEESE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 270
Percent Total Calories From: Fat 51%, Protein 19%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 12g, Cholesterol 100mg, Sodium 563mg, Total Carbohydrate 36g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 1794 units, Vitamin C 39 units, Calcium 0 units, Iron 4 units


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Pesce con Salsa Verde

16 servings

1 cup sliced onion
1/4 cup small dice celery
1/2 bunch flat-leaf parsley
1 whole bay leaf
1/4 teaspoon fennel seed
1/4 teaspoon kosher salt
2 cups dry white wine
3 bread slices, crusts removed
1/2 cup red wine vinegar
1 tablespoon minced garlic
4 whole anchovy fillets
3 hard boiled eggs
2 cups olive oil
1/4 teaspoon pepper
16 firm white fish fillets, or fish steaks

COMBINE ONIONS, CELERY, 6-8 PARSLEY SPRIGS, BAY LEAF, FENNEL, 1-1/2 TEASPOON SALT, WHITE WINE, AND 12 CUPS WATER IN A STOCKPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
SOAK THE BREAD IN THE WINE VINEGAR FOR 15 MINUTES
REMOVE AND SQUEEZE TO DRY SLIGHTLY
COMBINE 1-1/2 CUPS PARSLEY LEAVES, GARLIC, AND ANCHOVIES
CHOP TO MINCE WELL
PEEL EGGS
SIEVE EGG YOLKS AND COMBINE WITH BREAD
MASH TO A PULP
ADD PARSELY MIXTURE-MIX WELL
WHILE BEATING VIGOROUSLY, ADD OIL IN A THIN-STEADY STREAM
WHISK UNTIL THICKENED
SEASON TO TASTE WITH SALT AND PEPPER
POACH THE FISH IN THE COURT BOUILLON
REMOVE WITH A SLOTTED SPOON AND DRAIN WELL
ARRANGE FISH ONTO A HEATED SERVING PLATTER OR INDIVIDUAL HEATED SERVING PLATES
TOP EACH PORTION WITH 1-1/2 OUNCES OF THE PREPARED SAUCE SERVE HO

Nutrition Facts
Amount Per Serving: Calories 504 - Calories from Fat 276
Percent Total Calories From: Fat 55%, Protein 37%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 5g, Cholesterol 149mg, Sodium 617mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 165 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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Pesto alla Genovese

8 servings

1 cup tightly packed fresh basil leaves
1/4 cup minced garlic
2 tablespoons minced flat-leaf parsley
1 teaspoon kosher salt
2 tablespoons toasted pine nuts
1 cup very finely grated parmesan cheese
2 tablespoons very finely grated Romano cheese
1 cup extra virgin olive oil
3 tablespoons unsalted butter
hot water

COMBINE BASIL, GARLIC, PARSLEY, AND SALT IN A FOOD PROCESSOR PULSE TO BARELY MINCE
ADD THE PINE NUTS AND PULSE TO COARSELY CHOP
ADD THE GRATED CHEESE
WITH MACHING RUNNING, ADD THE OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED
ADD THE BUTTER AND PROCESS UNTIL SMOOTH
THIN WITH HOT WATER AS NECESSARY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 363 - Calories from Fat 324
Percent Total Calories From: Fat 89%, Protein 6%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 9g, Cholesterol 21mg, Sodium 499mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 361 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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Pesto alla Lucca

1 servings

2 cups fresh basil leaves
1 cup extra virgin olive oil, from Lucca
5 tablespoons minced
1 teaspoon kosher salt
2 tablespoons toasted pine nuts
3 tablespoons room temperature unsalted butter
1/4 cup finely grated parmesan cheese
1/4 cup finely grated pecorino cheese

COMBINE BASIL, OLIVE OIL, GARLIC, SALT, AND PINE NUTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
STIR IN BUTTER, PARMESAN, AND ROMANO-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 2736 - Calories from Fat 2519
Percent Total Calories From: Fat 92%, Protein 4%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 280g, Saturated Fat 62g, Cholesterol 140mg, Sodium 3405mg, Total Carbohydrate 29g, Dietary Fiber 14g, Sugars 0g, Protein 25g, Vitamin A 13222 units, Vitamin C 42 units, Calcium 0 units, Iron 11 units


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Pesto alla Romana

12 servings

2 cups extra virgin olive oil
1 cup fresh basil leaves
1/4 cup Italian flat-leaf parsley
1/4 cup minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup finely grated Romano cheese
1 egg
2 tablespoons toasted pine nuts

COMBINE BASIL, PARSLEY, GARLIC, SALT, PEPPER, ROMANO CHEESE, EGG, AND PINE NUTS IN A FOOD PROCESSOR
PROCESS TO BLEND WELL
WITH MACHINE RUNNING, ADD OIL IN A THIN-STEADY STREAM PROCESS UNTIL THICKENED
COVER AND CHILL FOR 2-48 HOURS
MAY BE FROZEN TO STOR

Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 340
Percent Total Calories From: Fat 95%, Protein 2%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 5g, Cholesterol 19mg, Sodium 126mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 149 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Pesto Stuffed Olives

50 servings

fresh basil leaves, as garnish
2 cups frozen pesto, thawed
1 cup ricotta cheese
100 whole colossal pitted black olives

COMBINE PESTO SAUCE AND RICOTTA CHEESE IN A FOOD PROCESSOR PROCESS UNTIL SMOOTH
CUT A THIN SLICE FROM THE BOTTOM OF EACH OLIVE (so they will stand upright)
SPOON PESTO MIXTURE INTO A PASTRY BAG, FITTED WITH A 1/4-INCH TIP
PIPE INTO OLIVES
ARRANGE ONTO A SERVING PLATTER
GARNISH WITH FRESH BASIL LEAVES
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 20 - Calories from Fat 14
Percent Total Calories From: Fat 73%, Protein 13%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 81mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 60 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Pesto-Cheese Pastries

12 servings

12 sheets frozen filo dough, thawed
1/2 cup melted unsalted butter
3/4 cup frozen pesto, thawed
1/4 pound Swiss cheese, cut into thin 4x7-inch slices
1/3 cup finely shredded parmesan cheese
fresh basil leaves, as garnish

BRUSH 1 FILO SHEET WITH BUTTER, KEEP REMAINING COVERED
TOP WITH ANOTHER SHEET AND BRUSH WITH BUTTER
SPREAD 2 TABLESPOONS PESTO ALONG 1 END OF SHEET, IN A 4X8-INCH RECTANGULAR PATTERN
TOP WITH 1 TABLESPOON GRATED PARMESAN AND 1 SLICE OF SWISS FOLD IN LONG SIDES
BEGINNING AT FILLING, ROLLUP AS FOR A JELLY ROLL
PLACE, SEAM-SIDE DOWN, ONTO A PARCHMENT-LINED BAKING SHEET BRUSH TOP WITH BUTTER
REPEAT WITH REMAINING FILO, BUTTER, PESTO, AND CHEESES
BAKE @ 375 DEGREES FOR 20-30 MINUTES, UNTIL GOLDEN
CUT ON A BIAS INTO 1-INCH PIECES
GARNISH WITH FRESH BASIL LEAVES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 99
Percent Total Calories From: Fat 59%, Protein 9%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 138mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 387 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Pesto-Chevre Pizza

8 servings

1 batch pizza dough
10 ounces medium dice goat cheese
1 sliced red onion
4 cups grated mozzarella cheese
1 cup minced fresh basil leaves
1/2 cup minced fresh parsley
2 cloves peeled garlic
3/4 cup grated parmesan cheese
3/4 cup olive oil
cornmeal


In a food processor, blend the basil, parsley, garlic, Parmesan, and olive oil. Form the PIZZA DOUGH into 2 crusts; place on two oiled pizza pans in which a handful of cornmeal has been scattered. Set the PIZZA DOUGH into a 425F oven for 10 minutes. Spread the basil sauce on the pizzas, add the goat cheese, onion and mozzarella. Cook for 10 - 15 minutes more, until cheese bubbles

Nutrition Facts
Amount Per Serving: Calories 563 - Calories from Fat 380
Percent Total Calories From: Fat 67%, Protein 16%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 15g, Cholesterol 72mg, Sodium 635mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 863 units, Vitamin C 5 units, Calcium 0 units, Iron 3 units


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Pistachio Zucchini

8 servings

1/4 cup shelled pistachios
1/4 cup toasted pine nuts
3 tablespoons minced
1 cup firmly packed fresh basil leaves
3/4 cup olive oil
1/4 teaspoon salt
1/3 cup unsalted butter
3 pounds zucchini, cut into fine julienne strips

COMBINE PISTACHIOS, PINE NUTS, AND GARLIC IN A FOOD PROCESSOR PROCESS TO A COARSE PASTE
ADD BASIL AND TURN MACHINE ON
ADD OIL IN A THIN-STEADY STREAM AND PROCESS UNTIL SMOOTH SEASON TO TASTE WITH SALT
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD ZUCCHINI AND SAUTE FOR 4-5 MINUTES, UNTIL TENDER-CRISP ADD PESTO AND TOSS TO MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 345 - Calories from Fat 297
Percent Total Calories From: Fat 86%, Protein 4%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 8g, Cholesterol 21mg, Sodium 106mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 1735 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units


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Pitzales

48 servings

3 cups flour
3/4 cup vegetable shortening
3 beaten eggs
3/4 cup sugar
2 tablespoons very finely grated lemon zest
1 teaspoon anise seed
1/4 cup sifted powdered sugar

CUT SHORTENING INTO FLOUR, TO A FINE MEAL
COMBINE EGGS AND SUGAR IN A MIXER BOWL-BEAT UNTIL LIGHT
STIR IN LEMON ZEST AND ANISE SEED-MIX WELL
FOLD INTO FLOUR MIXTURE
COVER AND CHILL FOR 1-2 HOURS
ROLL INTO 1-INCH BALLS
PLACE A BALL INTO A PITZALE IRON
PRESS FLAT AND COOK UNTIL GOLDEN
REMOVE FROM IRON TO COOL ON A WIRE RACK
DUST WITH POWDERED SUGAR
REPEAT WITH REMAINING DOUGH
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 32
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 13mg, Sodium 4mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 20 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Polenta con Salsicce

20 servings

9 cups water
1 tablespoon salt
1 pound polenta
4 cups marinara sauce
5 pounds Italian spicy sausage links

COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE BOIL AND SLOWLY STIR IN POLENTA
HEAT AND STIR FOR 20-30 MINUTES, UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT
POUR OUT ONTO A LIGHTLY MOISTENED PLATTER
SIMMER SAUSAGES IN MARINARA SAUCE, UNTIL DONE
ARRANGE SAUSAGES AROUND POLENTA
POUR MARINARA SAUCE OVER ALL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 565 - Calories from Fat 390
Percent Total Calories From: Fat 69%, Protein 13%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 15g, Cholesterol 70mg, Sodium 1759mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 583 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units


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Polenta Frita

20 servings

9 cups water
1 tablespoon salt
1 pound polenta

COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE BOIL AND SLOWLY STIR IN POLENTA
HEAT AND STIR FOR 20-30 MINUTES, UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT
POUR OUT ONTO A LIGHTLY MOISTENED PLATTER AND ALLOW TO COOL COMPLETELY
CUT INTO 1/2-INCH SLICES
PAN FRY, GRILL, OR BROIL TO FORM A THIN CRUST ON ALL SIDES SERVE HO

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 7
Percent Total Calories From: Fat 9%, Protein 9%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 359mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 107 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Polenta Grassa

20 servings

9 cups water
1 tablespoon salt
1 pound polenta
1/4 cup unsalted butter
2 pounds sliced Fontina cheese

COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE BOIL AND SLOWLY STIR IN POLENTA
HEAT AND STIR FOR 20-30 MINUTES, UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT
POUR HALF OF THE POLENTA INTO A BUTTERED BAKING DISH ARRANGE A SINGLE LAYER OF SLICED FONTINA ON TOP
DOT WITH BUTTER
POUR THE REMAINING POLENTA ON TOP OF CHEESE LAYER
COVER WITH REMAINING SLICED CHEESE
DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 30 MINUTES
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 282 - Calories from Fat 155
Percent Total Calories From: Fat 55%, Protein 19%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 59mg, Sodium 723mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 727 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Polenta Pomodoro

20 servings

9 cups water
1 tablespoon salt
1 pound polenta
20 ounces marinara sauce

COMBINE WATER AND SALT IN A SAUCEPOT, OVER A HIGH FLAME BRING TO THE BOIL AND SLOWLY STIR IN POLENTA
HEAT AND STIR FOR 20-30 MINUTES, UNTIL MIXTURE PULLS AWAY FROM SIDES OF POT
POUR OUT ONTO A LIGHTLY MOISTENED PLATTER
HEAT MARINARA SAUCE AND POUR OVER POLENTA
GARNISH AS DESIRED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 107 - Calories from Fat 16
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 538mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 379 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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Polenta Tarts

12 servings

4 cups water
1 teaspoon salt
1 cup polenta
1/2 cup unsalted butter
1 cup olive oil
6 cups minced, seeded red bell peppers
3 tablespoons minced garlic
2 tablespoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
3 to 2 drops liquid hot pepper sauce
3 egg yolks
4 ounces whole milk ricotta cheese
2 tablespoons finely grated mozzarella cheese
2 tablespoons shredded parmesan cheese

COMBINE WATER AND SALT IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL AND SLOWLY ADD POLENTA
HEAT AND STIR FOR 20 MINUTES
REMOVE FROM HEAT
STIR IN BUTTER, A SPOONFUL AT A TIME
COOL TO THE TOUCH
PLACE 2 TABLESPOONSFUL INTO EACH OF 24 MUFFIN CUPS OR TARTLET TINS
PRESS EVENLY UP THE SIDES
ALLOW TO COOL UNTIL FIRM, DO NOT REFRIGERATE
HEAT HALF OF THE OLIVE OIL IN A SKILLET, OVER A MEDIUM FLAME ADD PEPPERS, GARLIC, AND OREGANO
COVER AND COOK FOR 15 MINUTES
REMOVE FROM HEAT
SEASON WITH SALT, PEPPER, AND HOT PEPPER SAUCE TO TASTE TRANSFER TO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
STRAIN THROUGH A SIEVE OR CHINOIS
WHISK IN REMAINING OLIVE OIL, THEN EGG YOLKS AND RICOTTA SPOON INTO SHELLS
TOP WITH MOZZARELLA AND PARMESAN CHEESES
BAKE @ 400 DEGREES FOR 20 MINUTES
REMOVE FROM OVEN AND COOL SLIGHTLY
REMOVE FROM TINS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 330 - Calories from Fat 262
Percent Total Calories From: Fat 79%, Protein 5%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 9g, Cholesterol 78mg, Sodium 281mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 3331 units, Vitamin C 96 units, Calcium 0 units, Iron 1 units


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Pollo alla Abruzzese

16 servings

3/4 cup olive oil
10 pounds chicken thighs
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 1/4 cups sliced onions
16 cups minced, seeded red or green bell peppers
8 cups tomato concasse

HEAT THE OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
SEASON THE CHICKEN LIGHTLY WITH SALT AND PEPPER
ADD TO THE SKILLET AND BROWN WELL ON ALL SIDES
REMOVE FROM THE PAN
ADD THE ONIONS AND PEPPERS
HEAT AND STIR FOR 2 MINUTES
ADD THE TOMATOES-MIX WELL
RETURN THE CHICKEN TO THE PAN
COVER AND PLACE INTO THE OVEN
BAKE @ 300 DEGREES FOR 30-45 MINUTES, UNTIL CHICKEN IS JUST DONE IN CENTER
REMOVE CHICKEN TO A HEATED PLATTER
REDUCE LIQUID AS NEEDED TO ADJUST CONSISTENCY
POUR OVER CHICKEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 477 - Calories from Fat 196
Percent Total Calories From: Fat 41%, Protein 48%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 4g, Cholesterol 236mg, Sodium 292mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 58g, Vitamin A 6445 units, Vitamin C 224 units, Calcium 0 units, Iron 4 units


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Potato-Scallion Ravioli

6 servings

2 cups mashed potatoes
1/2 cup freshly grated Romano cheese
1 beaten egg
1/4 cup milk, as needed
1/2 cup finely minced scallions
10 ounces har gow wrappers, or wonton skins cut into circles
1/3 cup unsalted butter
2 teaspoons minced fresh thyme
2 cups tomato concasse

COMBINE POTATOES, GRATED CHEESE, AND EGG
WHIP UNTIL SMOOTH, THINNING WITH MILK AS NECESSARY
SEASON TO TASTE WITH SALT AND WHITE PEPPER
PLACE A TEASPOON OF POTATO MIXTURE ONTO THE CENTER OF EACH WRAPPER
BRUSH EDGES WITH WATER, FOLD IN HALF, AND PRESS TO SEAL REPEAT WITH REMAINING FILLING AND WRAPPERS
PLACE ONTO A SHEET OF WAXED PAPER AND FREEZE UNTIL FIRM SIMMER IN BOILING SALTED WATER FOR 5 MINUTES, DRAIN WELL TRANSFER TO A HEATED SERVING PLATTER
COVER WITH FOIL TO KEEP WARM
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD THYME-MIX WELL
SPOON OVER RAVIOLI
GARNISH WITH TOMATO CONCASSE
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 275 - Calories from Fat 131
Percent Total Calories From: Fat 48%, Protein 11%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 8g, Cholesterol 88mg, Sodium 439mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 922 units, Vitamin C 22 units, Calcium 0 units, Iron 2 units


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Presto Pesto

8 servings

1 tablespoon finely minced garlic
1 bunch basil, rinsed and drained
1/2 teaspoon kosher salt
1/4 cup toasted pine nuts
2 tablespoons very finely grated parmesan cheese
1/2 cup olive oil

COMBINE GARLIC, BASIL, AND SALT IN A FOOD PROCESSOR
PROCESS UNTIL FINELY CHOPPED
ADD PINE NUTS AND PARMESAN
WITH MOTOR RUNNING, ADD OIL IN A THIN-STEADY STREAM
PROCESS JUST UNTIL THICKENED
COVER AND CHILL OR FREEZE UNTIL NEEDE

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 147
Percent Total Calories From: Fat 93%, Protein 3%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 1mg, Sodium 173mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 11 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Prosciutto and Fruit

1 servings

fresh fig
fresh pear
fresh peach
seedless grapes
fresh lime juice
prosciutto

PEEL FIGS, CUT IN HALF
PEEL PEARS, CUT INTO CHUNKS
PEEL PEACHES, CUT INTO CHUNKS
COMBINE FIGS, PEARS, PEACHES, AND GRAPES
SPRINKLE WITH LIME JUICE
ALLOW TO STAND FOR 10-30 MINUTES
MEANWHILE, SHAVE PROSCIUTTO INTO PAPER-THIN SLICES
CUT INTO STRIPS
WRAP AROUND FRUIT CHUNKS
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 20
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 8mg, Sodium 318mg, Total Carbohydrate 45g, Dietary Fiber 3g, Sugars 0g, Protein 8g, Vitamin A 571 units, Vitamin C 21 units, Calcium 0 units, Iron 1 units


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Prosciutto and Melon

1 servings

melon
fresh lime juice
prosciutto

SCOOP-OUT MELON INTO BALLS
SPRINKLE WITH LIME JUICE ALLOW TO STAND FOR 10-30 MINUTES
MEANWHILE, THINLY SHAVE PROSCIUTTO
CUT INTO STRIPS
WRAP AROUND MELON BALLS
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 248 - Calories from Fat 26
Percent Total Calories From: Fat 10%, Protein 17%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 8mg, Sodium 366mg, Total Carbohydrate 45g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 17216 units, Vitamin C 233 units, Calcium 0 units, Iron 1 units


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Prosciutto and Pineapple

1 servings

fresh pineapple
fresh lime juice
prosciutto

PEEL, TOP, AND CORE PINEAPPLE
CUT INTO CHUNKS
SPRINKLE WITH LIME JUICE
ALLOW TO STAND FOR 10-30 MINUTES
MEANWHILE, SHAVE PROSCIUTTO INTO PAPER-THIN SLICES
CUT INTO STRIPS
WRAP AROUND PINEAPPLE CHUNKS
FASTEN WITH A TOOTHPICK
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 1036 - Calories from Fat 83
Percent Total Calories From: Fat 8%, Protein 5%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 8mg, Sodium 336mg, Total Carbohydrate 225g, Dietary Fiber 10g, Sugars 0g, Protein 13g, Vitamin A 418 units, Vitamin C 288 units, Calcium 0 units, Iron 7 units


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Quick Fettuccine Alfredo

4 servings

8 ounces medium dice cream cheese
3/4 cup shredded parmesan cheese
1/2 cup unsalted butter
1/2 cup half and half
8 ounces hot cooked fettuccine

COMBINE CREAM CHEESE, PARMESAN CHEESE, BUTTER, AND MILK IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL SMOOTH
ADD FETTUCCINI-TOSS LIGHTLY TO MIX
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 679 - Calories from Fat 469
Percent Total Calories From: Fat 69%, Protein 11%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 52g, Saturated Fat 32g, Cholesterol 189mg, Sodium 477mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1942 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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Quick Ratatouille

6 servings

1 large dice eggplant
2 cups tomato concasse
2 cups minced onions
1 cup minced celery
1 teaspoon crushed red chiles
1 cup medium diced, seeded green bell pepper
1/4 teaspoon kosher salt
1 tablespoon flour
1 cup tomato sauce

HEAT 2 QUARTS SALTED WATER IN A SAUCEPOT, OVER A MODERATELY-HIGH FLAME
ADD EGGPLANT AND SIMMER FOR 5 MINUTES, DRAIN WELL
COMBINE EGGPLANT WITH TOMATOES, ONIONS, CELERY, RED PEPPER, AND BELL PEPPERS IN A CASSEROLE
SEASON WITH SALT
SPRINKLE FLOUR OVER THE TOP
MOISTEN WITH TOMATO SAUCE
BAKE @ 350 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN
SERVE HOT OR WAR

Nutrition Facts
Amount Per Serving: Calories 71 - Calories from Fat 4
Percent Total Calories From: Fat 6%, Protein 13%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 366mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1124 units, Vitamin C 41 units, Calcium 0 units, Iron 1 units


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Ratatouille

6 servings

2 tablespoons olive oil
1 medium dice eggplant
3 cups tomato concasse
3 cups medium dice zucchini
2 cups medium dice onions
2 cups medium dice, seeded green bell peppers
1 tablespoon minced garlic
2 tablespoons minced parsley

HEAT THE OLIVE OIL IN A LARGE SKILLET, OVER A MEDIUM-MODERATE FLAME
ADD THE REMAINING INGREDIENTS (except parsley)
HEAT AND STIR FOR 8-10 MINUTES UNTIL SOFTENED, WITHOUT BROWNING
ADD PARSLEY-MIX WELL
ARRANGE ONTO A SERVING PLATTER
SERVE WARM, WITH CROSTINI TO THE SID

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 46
Percent Total Calories From: Fat 39%, Protein 10%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 15g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 1102 units, Vitamin C 64 units, Calcium 0 units, Iron 2 units


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Red Chile Pasta

4 servings

2 extra large eggs
2 teaspoons olive oil
1/2 teaspoon salt
1 cup flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PULSE UNTIL MIXTURE FORMS A BALL
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR 3 MINUTES
WRAP IN PLASTIC AND ALLOW TO REST FOR 30 MINUTES
DIVIDE INTO FOURTHS, REMOVE ONE-FOURTH, AND WRAP OTHERS IN PLASTIC
PROCESS WITH A PASTA MACHINE OR ROLLOUT TO A THICKNESS OF 1/32-INCH
CUT TO DESIRED SHAPE
REPEAT WITH REMAINING DOUGH
SIMMER IN BOILING SALTED WATER FOR 2-3 MINUTES, JUST UNTIL STARCH TASTE NOT LONGER REMAINS
DRAIN WELL
SERVE HOT, GARNISHED AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 46
Percent Total Calories From: Fat 26%, Protein 15%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 106mg, Sodium 327mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 2094 units, Vitamin C 44 units, Calcium 0 units, Iron 1 units


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Red Clam Marinara Sauce

6 servings

2 tablespoons olive oil
1 cup minced onion
2 tablespoons minced garlic
15 ounces undrained minced clams
16 ounces cutup Italian peeled canned tomatoes
12 ounces tomato paste
1/4 cup very finely minced parsley
1 whole bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon crushed dried thyme
1/2 teaspoon kosher salt

HEAT OIL IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND SAUTE FOR 4 MINUTES
ADD GARLIC AND SAUTE FOR 4-6 MINUTES, UNTIL ONIONS ARE GOLDEN COMBINE WITH REMAINING INGREDIENTS IN A CROCKPOT-MIX WELL COVER AND COOK ON LOW HEAT FOR 4-6 HOURS
USE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 242 - Calories from Fat 61
Percent Total Calories From: Fat 25%, Protein 36%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 48mg, Sodium 441mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 2507 units, Vitamin C 56 units, Calcium 0 units, Iron 23 units


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Riviera Pound Cake

16 servings

2 cups room temperature unsalted butter
3 cups granulated sugar
9 eggs
4 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon ground mace
1/4 cup cognac or brandy

CREAM BUTTER AND SUGAR TOGETHER
BEAT IN EGGS, ONE AT A TIME
FOLD IN FLOUR, 1 TABLESPOONFUL AT A TIME
STIR IN REMAINING INGREDIENTS
POUR INTO 2 BUTTERED LOAF PANS
BAKE @ 300 DEGREES FOR 90 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN TO COOL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 519 - Calories from Fat 236
Percent Total Calories From: Fat 45%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 182mg, Sodium 76mg, Total Carbohydrate 62g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1047 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Romaine Salad

4 servings

1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 pound zesty Italian dressing mix
1 head romaine lettuce
1 sweet red onion, halved and thinly sliced

IN A LARGE WOODEN SALAD BOWL, CRUSH GARLIC, SALT, AND PEPPER WITH THE BACK OF A SPOON
ADD OLIVE OIL, VINEGAR, AND HALF OF THE SALAD DRESSING MIX-MIX WELL
TEAR ROMAINE INTO BITE-SIZE PIECES BY HAND
ADD ROMAINE AND ONIONS TO SALAD BOWL-TOSS TO MIX WELL
SERVE IMMEDIATEL

Nutrition Facts
Amount Per Serving: Calories 655 - Calories from Fat 311
Percent Total Calories From: Fat 47%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 5g, Cholesterol 0mg, Sodium 652mg, Total Carbohydrate 74g, Dietary Fiber 18g, Sugars 0g, Protein 10g, Vitamin A 7749 units, Vitamin C 47 units, Calcium 0 units, Iron 46 units


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Roman Stuffed Veal

10 servings

1 whole boned veal breast
3/4 pound ground veal
1/4 pound lean ground pork
1/3 cup shelled pistachios
1/2 cup finely shredded parmesan cheese
1 cup cooked chopped spinach
1/3 cup soft fresh breadcrumbs
1/4 cup minced shallot
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, to taste
2 slightly beaten eggs
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons Madeira

LAY VEAL BREAST FLAT
COMBINE GROUND VEAL, GROUND PORK, PISTACHIOS, PARMESAN, SPINACH, BREADCRUMBS, SHALLOTS, SALT, PEPPER, EGGS, OREGANO, AND THYME-MIX WELL
FRY A SMALL PIECE OF GROUND MIXTURE AS A TEST
TASTE AND ADJUST SEASONINGS AS NEEDED
ARRANGE STUFFING DOWN CENTER OF BREAST
BRING UP SIDES AND ENDS OVER STUFFING
SEW UP SEAM WITH HEAVY KITCHEN TWINE
COMBINE OLIVE OIL AND MEDEIRA
CUT A PIECE OF PARCHMENT OR FOIL LARGE ENOUGH TO WRAP VEAL BRUSH WITH OLIVE OIL MIXTURE
WRAP VEAL IN OILED PAPER OR FOIL
BAKE @ 350 DEGREES FOR 90 MINUTES
ALLOW TO REST FOR 20-30 MINUTES
CUT INTO TWO SLICES PER SERVING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 190 - Calories from Fat 102
Percent Total Calories From: Fat 54%, Protein 34%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 93mg, Sodium 219mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 994 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units


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Saltimbocca alla Romana

16 servings

32 each 2 ounce veal scallops
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
32 slices thinly shaved prosciutto
32 whole fresh sage leaves
1/2 cup unsalted butter
1 cup dry white wine

WRAP EACH PIECE OF VEAL IN PLASTIC, SPRINKLE WITH WATER, AND POUND THIN WITHOUT TEARING
SEASON LIGHTLY WITH SALT AND WHITE PEPPER
TOP EACH PIECE WITH A SLICE OF PROSCIUTTO AND A SAGE LEAF SECURE WITH A TOOTHPICK
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD VEAL AND BROWN SLIGHTLY ON BOTH SIDES
ADD WINE, HEAT FOR 5-6 MINUTES UNTIL MEAT IS DONE AND LIQUID HAS REDUCED SLIGHTLY
REMOVE FROM PAN
REMOVE TOOTHPICK
ARRANGE PROSCIUTTO-SIDE UP
DRIZZLE WITH PAN JUICES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 272 - Calories from Fat 140
Percent Total Calories From: Fat 51%, Protein 44%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 110mg, Sodium 727mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 227 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units


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Sauteed Broccoli

4 servings

2 pounds fresh broccoli
1/2 cup water
1/4 cup peanut oil
2 tablespoons minced garlic
1 teaspoon kosher salt
1/8 teaspoon pepper


Wash broccoli. Split ends of large stalks length wise into halves or quarters, depending on size. Place in large skillet. Sprinkle with water, peanut oil, garlic, salt and pepper. Cover tightly; cook over very low heat (15 to 20 minutes), or until stalks are tender. Turn broccoli several times during cooking. Serve with melted butter

Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 129
Percent Total Calories From: Fat 59%, Protein 13%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 650mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 0g, Protein 7g, Vitamin A 3504 units, Vitamin C 215 units, Calcium 0 units, Iron 2 units


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Scalloped Potatoes Parma

4 servings

2 tablespoons unsalted butter
4 whole red or white potatoes, peeled and sliced
1/2 cup shredded parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup half and half

BUTTER A LARGE CASSEROLE
ARRANGE A SINGLE LAYER OF POTATOES IN THE BOTTOM
SEASON LIGHTLY WITH PARMESAN, SALT, AND PEPPER
CONTINUE TO LAYER AND SEASON POTATOES
POUR HALF & HALF OVER ALL
BAKE, COVERED, @ 375 DEGREES FOR 30 MINUTES
BAKE, UNCOVERED, @ 375 DEGREES FOR 20-30 MINUTES, UNTIL TENDER AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 143
Percent Total Calories From: Fat 36%, Protein 11%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 46mg, Sodium 375mg, Total Carbohydrate 52g, Dietary Fiber 2g, Sugars 0g, Protein 11g, Vitamin A 551 units, Vitamin C 31 units, Calcium 0 units, Iron 3 units


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Scallopine Piccata

6 servings

3 whole chicken breasts
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup unsalted butter
1/3 cup strained fresh lemon juice
1/4 cup minced parsley


Bone chicken breasts and pound thin. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper towels and keep warm until all are cooked. Stir lemon juice into drippings and scrape bottom to loosen particles. Heat but don't boil. Spoon pan juices over cutlets on serving platter and sprinkle with chopped parsley

Nutrition Facts
Amount Per Serving: Calories 306 - Calories from Fat 153
Percent Total Calories From: Fat 50%, Protein 38%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 110mg, Sodium 670mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 801 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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Scampi

4 servings

12 whole scampi, langoustino, lobster, or jumbo tiger prawns
1/4 cup olive oil
1/3 cup unsalted butter
1 tablespoon minced garlic
1/4 cup dry white wine
2 tablespoons strained fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon liquid hot pepper sauce
3 tablespoons minced flat-leaf parsley

HEAT OIL AND TWO-THIRDS THEBUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCAMPI, LANGOUSTINO, LOBSTER, OR PRAWNS
SAUTE QUICKLY FOR 30 SECONDS
ADD GARLIC, WINE, LEMON JUICE, WORCESTERSHIRE, AND PEPPER SAUCE-MIX WELL
STIR IN REMAINING BUTTER
REMOVE TO A HEATED PLATTER OR SERVING DISH
TOP WITH MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY PAST

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 263
Percent Total Calories From: Fat 87%, Protein 6%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 11g, Cholesterol 73mg, Sodium 37mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 767 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Seafood Lasagne

12 servings

1/2 cup unsalted butter
2 tablespoons minced garlic
1/2 cup flour
1/2 teaspoon salt
2 cups milk
2 cups unsalted chicken stock
2 cups grated mozzarella cheese
1/2 cup minced scallions
1 teaspoon basil
1/4 teaspoon pepper
12 whole lasagne noodles
1 cup small curd cottage cheese
1/2 pound picked, flaked crabmeat
1/4 pound cooked bay shrimp
1/2 cup shredded parmesan cheese

HEAT BUTTER IN A SAUCEPOT, OVER A LOW FLAME
ADD GARLIC AND HEAT FOR 2 MINUTES
STIR IN FLOUR AND SALT
HEAT AND STIR UNTIL BUBBLY AND SMOOTH
REMOVE FROM HEAT
STIR IN MILK AND BROTH
RETURN TO STOVE, OVER A MEDIUM FLAME
HEAT TO A BOIL AND SIMMER FOR 2 MINUTES
STIR IN MOZZARELLA, SCALLIONS, BASIL, AND PEPPER
HEAT AND STIR TO MELT CHEESE
REMOVE FROM HEAT
LADLE ONE-FOURTH OF PREPARED SAUCE INTO THE BOTTOM OF A CASSEROLE
COVER WITH A LAYER OF 4 NOODLES
SPREAD COTTAGE CHEESE ON TOP OF NOODLES
LADLE ANOTHER FOURTH OF SAUCE ON TOP OF COTTAGE CHEESE COVER WITH A LAYER OF 4 NOODLES
ARRANGE CRAB AND SHRIMP ON TOP OF NOODLES
LADLE ONE-FOURTH OF SAUCE ON TOP OF CRAB AND SHRIMP
TOP WITH A LAYER OF THE REMAINING 4 NOODLES
MOISTEN WITH THE REMAINDER OF THE SAUCE
PRINKLE WITH PARMESAN CHEESE
BAKE @ 350 DEGREES FOR 35-40 MINUTES
REMOVE FROM THE OVEN AND ALLOW TO REST FOR 15-30 MINUTES SERVE HO

Nutrition Facts
Amount Per Serving: Calories 251 - Calories from Fat 152
Percent Total Calories From: Fat 61%, Protein 23%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 87mg, Sodium 724mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 644 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Sicilian Dipping Sauce

4 servings

1 cup tomato concasse
1/3 cup minced onion
1/4 cup minced red bell pepper
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
3/4 teaspoon crushed red chiles
1/8 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground white pepper, to taste

COMBINE TOMATOES, ONIONS, AND BELL PEPPERS IN A BOWL
IN ANOTHER BOWL, WHISK TOGETHER VINEGAR, OLIVE OIL, AND RED PEPPER FLAKES
SEASON TO TASTE WITH SALT AND BLACK PEPPER
POUR OVER TOMATO MIXTURE-TOSS LIGHTLY TO MIX
LET STAND FOR 30 MINUTES
ARRANGE ONTO A SERVING PLATTER
SERVE LIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 143 - Calories from Fat 123
Percent Total Calories From: Fat 86%, Protein 2%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 79mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 878 units, Vitamin C 24 units, Calcium 0 units, Iron 0 units


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Sicilian Hot Sausage

20 servings

4 to 1 teaspoon crushed red chiles, to taste
medium sausage casings
4 pounds boneless lean pork butt
1/2 pound pork fat, from the back
2 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon fennel seed

PREPARE CASINGS FOR STUFFING
CHILL ALL THE INGREDIENTS AND EQUIPMENT WELL
COMBINE THE PORK AND FAT
GRIND THROUGH THE 3/8-INCH PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
STUFF LOOSELY INTO THE PREPARED CASINGS
PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR
TWIST OR TIE OFF INTO 3-4 INCH LINKS
COVER AND CHILL FOR 1-72 HOURS OR FREEZE UP TO 60 DAYS
PREPARE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 227 - Calories from Fat 153
Percent Total Calories From: Fat 67%, Protein 32%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 70mg, Sodium 310mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 70 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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